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PRO Points Food Ser vice

Profe ssio nals Magazine

Issue 1 | February 2018 Inside This Issue

• Spring Show Registration • Cooking with FoodPRO • 5 Produce Trends in 2018 • PRO$avings Deals

Adding value to an organization really is Black & White.

PRO 321 East 5th Street | Frederick, MD 21701 | 301-663-3171 | 800-368-2556 | Points MyFoodPRO.com February 1


ABOUT FOODPRO FoodPRO is a trusted wholesale restaurant supplier and food-service distributor of fresh cut steaks, fish, and produce, as well as non-perishable groceries and food service supplies. FoodPRO has served a loyal clientele since 1935 throughout Maryland, Northern Virginia, D.C., and Pennsylvania. In 1997, everyone who works at FoodPRO is an employee-owner. Each employee has stock ownership in the business and a genuine interest in our continued success. This allows you to get better, more attentive service and lower error rates than you would from a nationally or internationally owned conglomerate. Our employees want FoodPRO to succeed, and they want you to be happy. Employee ownership fits perfectly with the FoodPRO philosophy of freshness and yields a happier, more motivated workforce, which makes a difference on all levels. FoodPRO provides the best of both worlds – the products and pricing of a national conglomerate with the service and personal touch of a family business. There’s no other foodservice distributor like us!

2 February

PRO Points


A Few Milestones 1935 ~ Frederick Produce Company was founded when Niemann and Milton Brunk began delivering fresh produce to local retail stores. 1947 ~ Frozen Foods were added to the product line. 1951 ~ FPC began offering Foodservice Products. 1958 ~ Total Foodservice Focus. 1964 ~ Freezer expansion. 1970 ~ Dry storage expansion. 1974 ~ Office space expansion. 1987 ~ Purchased adjoining property. 1988 ~ Addition of freezer, dry, retail space 20,000 sq ft. 1994 ~ Purchased additional adjoining property. 1996 ~ Added 6,000 sq ft of freezer space. 1997 ~ Established as an Employee Owned (E.S.O.P) Company. 2000 ~ FPC Food Service is the largest independent foodservice distributor in the Washington, D.C -Baltimore, MD market. 2001 ~ Added 30,000 sq ft of additional freezer/dry space to the building. 2005 ~ FPC announces operations under the new name FoodPRO to better reflect the complete food programs we offer. 2008 ~ FoodPRO Corp purchased additional adjoining property. 2016 ~ FoodPRO Corp expands cooler space again adding 20,000 sq ft to include a refrigerated dock, an innovative new kitchen, a training facility and additional office space.

PRO Points

February 3


MEET THE PRESIDENT An Interview with Scott Brunk Q: Your Dad, second generation to run FoodPRO, recalls hanging banana stalks at a very young age. What is your first memory of working in the family business? A: I started working at FoodPRO when I was 17. My first responsibilities were sorting rotten potatoes and building tomato boxes. Q: You adopted a phrase; “Faith…Family…FoodPRO”. Where did that come from and why is it necessary? A: The phrase started when I held my first meeting with the team. I explained that while our jobs are important, there are other things in our lives that are more important. For me, Faith is the most important priority, followed by family and then FoodPRO. Work/life balance is very important to me. Q: The company has realized unprecedented growth from 2013-2017. You took the helm in 2013. The growth is far above industry standards, projections and results. If you had to sum up the reason for the growth in (1) statement, what would that statement be? A: We’ve changed our outlook back to the ways my father and grandfather ran the business. Every decision we make as a company we ask “Is this good for our employees?” and “Will this help our customers grow?”. If we can accomplish these two things then the company naturally grows. Q: Being a 3rd generation family member to run the business, what is essential for you to implement to prepare for generation #4? Will you encourage one, all or none of your (4) children to become a part of the business? If so, Why? if not, Why? A: I hope to do the same for my children as my father did for me. I was never pressured to work here. However, once I decided that I wanted to be a part of FoodPRO, my father has always been there to encourage me and help me along the way. The best thing he did for me was to have me start at the bottom and earn my way up. I will do the same for any of my children who choose to be part of FoodPRO.

4 February

PRO Points


Q: Define Success A: I see success as more than just the bottom line. To me, success is also being able to support our FoodPRO families in growing their careers. An added bonus is seeing second and third generations joining our team. All employees here are treated with respect. I try to listen to all of our employees and understand each of their positions. Their opinions are valued and important to me. Q: You have worked in several different roles and departments within the organization over the 23 years you have been with the company. What role and/or department prepared you best for taking over as President in 2013? Why? A: Not any one role is more important than the other. Each position helped prepare me to become a better leader. Q: Ok…Enough questions. Are you willing to play a word association game? I give you a word and you tell me first thing that comes to mind. A: GREAT! Let’s Start! Ambition – Drive Work – Hard Family – Love Partner – Wife Customer – Partners Profit – Success Hunger – Drive Kids – Fun Integrity – Honesty Q: Interesting. Can you explain that? A: If we truly look at our customers as partners and work together, we will all have greater success.

PRO Points

February 5


Have You Registered?

2018 Spring Food Show Tuesday, April 17th 10:00AM - 4:00PM • • • •

NEW FOOD SHOW LAYOUT! 10 RESTAURANT CONCEPTS! RECIPE CARDS & MENU IDEAS! PRO$AVINGS DEALS!

DON’T MISS OUT!

6 February

PRO Points

Thurmont Event Complex 13716 Stafford Drive, Thurmont, MD 21788

REGISTER NOW AT MyFoodPRO.com


McCain Foods Worldwide

McCain Foods Limited is one of the world’s largest manufacturers of frozen French fries and potato specialities. Our products can be found in thousands of restaurants and supermarket freezers around the world - one in every three French fries across the globe is a McCain fry. In addition to fries, we also produce other foods, including snacks, meals and vegetables for both the retail and foodservice industries.

TOP 5 OF MORE THAN 60 MCCAIN ITEMS STOCKED!

Product Description/Item #

Pack Size

Brand

6 5 LB

MCCAIN

FRIES SKIN ON SIGNATURE 3/8 ZTF (11581)

6 5 LB

MCCAIN

FRIES STR.CUT SNOWFLAKE BATTERED 3/8" (11563)

6 4.5 LB

MCCAIN

6 4 LB

MCCAIN

120 2.25 OZ

MCCAIN/ OREIDA

FRIES STRAIGHT CUT 3/8" (11626)

FRIES POTATO FLAT CHIPS (11604) POTATO GOLD HASHBROWN PATTIES IQF (11589)

PRO Points

February 7


Premium Hand Crafted Coffee and Tea Since 1906 FOODPRO BEST SELLERS TEA BAG ICED - ITEM #65307 96/1 OZ COFFEE GOLDEN BREW W/FILTERS ZTF - ITEM #70291 120/2 OZ COFFEE DECAF GOLDEN BREW W/FILTERS ZTF - ITEM #70317 42/1.75 OZ COFFEE BEAN DECAF GOLDEN BREW - ITEM #70058 2/4 LB COFFEE GOLDEN BREW W/FILTERS ZTF - ITEM #70299 137/1.75 OZ TEA BAG ICED TEA - ITEM #18448 24/3 OZ 8 February

PRO Points


TOP 10 OF MORE THAN 40 ITEMS MAYO EXTRA HEAVY HELLMAN’S ZTF - ITEM #46405 4/1 GAL TEA ICED BREWING BAG ZTF - ITEM #70215 24/3 OZ BASE SOUP CREAM ZTF - ITEM #84124 6/25.22 OZ TEA ICED BREWING BAG ZTF - ITEM #70205 32/4 OZ TEA BAG ICED ZTF - ITEM #70160 4/24-1 OZ GRAVY MIX BEEF ZTF - ITEM #42450 8/16 OZ PC MARGARINE PROMISE GLUTEN FREE ZTF - ITEM #45685 600/5 GRM BASE SOUP CHIC ZTF - ITEM #42400 12/1 LB BASE SOUP CHIC ROASTED ULTIMATE ZTF - ITEM #42695 6/1 LB MARGARINE WHIPPED BUTTERMATCH - ITEM #48415 6/5 LB

Unilever has a simple but clear purpose – to make sustainable living commonplace. We believe this is the best long-term way for our business to grow. PRO Points

February 9


Cook ng FoodPRO with

Corporate Chef Dustin Stone

Dustin Stone started working in the kitchen at an upscale Chinese restaurant called Wang’s Mandarin House in Memphis, Tennessee when he was 16 years old. When his family relocated to Savannah, Georgia, Dustin called the First City Club home and started his apprenticeship with Executive Chef Peter Schott. Classically trained in the European style of cooking, Chef Dustin worked his way up to the Lead Cook position. After his apprenticeship as a Pastry Chef at The Griffin Tea, he accepted a position at the First City Club as the Chef Tourant and then an Italian restaurant named Il Pasticcio. Dustin became reunited with Chef Schott as Executive Sous Chef of Seasons in Savannah, where he eventually became the Executive Chef.

Ask your Territory Manager about our ServSafe classes held at FoodPRO

In 2016, our Culinary Creation Center was completed and it has been very well received. In addition to Chef Dustin’s Training and Chef duties, he offers corporate tours of the facilities, ending with an open discussion about menu ideas, kitchen efficiencies and a host of other topics. To take advantage of the Culinary Training Center, simply contact your Territory Manager to schedule a tour and an appointment with Dustin. 10 February

PRO Points


Cooking with FoodPRO is a way for us to reach out with simple, easy and profitable recipe ideas that will cross segments to offer value and profit dollars. In putting our video series together, Chef Dustin has given careful consideration to trends, product selection, profitability and ease of preparation. This monthly tutorial will take you through the process from start to the finished plating of the recipe. These recipes are designed to be simple, economical and great as an LTO, daily feature or a permanent spot on your menu! “We are here to add value. Success will ultimately be our shared success. It’s not about taking an order for us. It all about listening and adding value to our partners.

Search FoodPRO on

or find all cooking videos on MyFoodPRO.com

Blackened Flatiron Steak with Home Fries, Poached Eggs and Hollandaise Sauce Beer Battered Cod with Firecracker Slaw, Refried Beans, and Sweet Potato Fries “Brisket” Cheeseburger Slider Topped with Horseradish Mayo & Tobacco Onions PRO Points February 11


BEVERAGE/CHEMICAL DEPARTMENT • COMPLETE COFFEE, JUICE AND BEVERAGE PROGRAM • TECHNICIANS AVAILABLE TO DIAGNOSE & REPAIR • ASK YOUR TERRITORY MANAGER ABOUT DISH MACHINES AVAILABLE TO PURCHASE OR RENT • FURTHER ASSISTANCE? CALL 1-800-368-2556

DEPENDABLE 24-7 SERVICE TEAM

12 February

PRO Points


TRUE QUALITY IS ABOUT MORE THAN JUST GREAT TASTE There’s a reason Green Mountain Coffee® has been around for 35 years: we do things differently than you might expect from one of the biggest coffee roasters in the U.S.

COFFEE COLOMBIAN SUPREMO POPAYAN - ITEM #29644 100/2.2 OZ COFFEE DARK MAGIC - ITEM #29647 50/2.2 OZ COFFEE DECAF COLOMBIAN - ITEM #29649 50/1 OZ COFFEE FRENCH ROAST - ITEM #29648 50/2.2 OZ COFFEE BREAKFAST BLEND - ITEM #29643 100/2.2 OZ COFFEE HAZELNUT - ITEM #29652 50/2.2 OZ PRO Points February 13


2018 MARKETING TRENDS 14 February

PRO Points


SOCIAL MEDIA If you are not already on social media, you should be. I don’t see this trend changing any time soon. The main complaint with social media is the time it takes to keep it going and up to date. It’s easy to post something every once in a while, but keeping it entertaining and meaningful on a regular basis is challenging (and if you become boring, you’ll lose your following in less time than it takes to post on Twitter). You can hire a young social media specialist; some are really great and quite easy to find. Don’t ask your staff; they will not be the best at it. Define with your specialist what you are trying to accomplish, provide a frequency for the post, a tone, ask them what they need from you and let it roll. I’ve found some college students to be quite the experts and managed to bring the hype to different age groups and social channels, so give it a go.

REFERRALS AND MICRO-INFULENCERS

90% of guests trust friends’ recommendations and 33% trust ads. In other words, it is more essential to make sure all of your guests have an amazing experience at your restaurant than it is to have a pretty ad in a magazine. While in the past, a satisfied or dissatisfied guest would only be able to reach his or her close circle of friends, they now have the ability to leave their mark on your establishment for years to come. The Internet has given a very powerful voice to your guests; make good use of it. But they don’t only trust their friends, they also trust referrals and reviews gathered from the Internet. Another interesting trend is the emergence of micro-influencers. They are social media micro-celebrities in their corner of the world. They typically have between 2,000 and 10,000 followers and have a fairly strong influence on them. Find out who they are in your community and reach out to them. Invite them to your restaurant and make sure they have a great experience. In return, you can be assured they will talk to their following about you. Source: Hostme, by Marylise Farbro - http://hostmeapp.com/blog/restaurant-marketing-trends-2018.html

PRO Points February 15


BY 2024 70% OF CONSUMERS WILL BE GROCERY SHOPPING ONLINE Food Marketing Institute and Nielsen released its second year findings of its Digitally Engaged Food Shopper study at the FMI Midwinter Conference in Miami. Building on the joint research findings issued in 2017, this second set of insights examines what food and beverage manufacturers and brick-and-mortar retailers need to do to ready themselves for the rising digital grocery landscape, identifying six digital imperatives for omnichannel success. The research indicates that in as few as five to seven years, 70 percent of consumers will be grocery shopping online. Now, the estimated $100 billion spend, which is equivalent to every U.S. household spending $850 online for food and beverage annually, will occur by 2022 or 2024. Key findings from this year’s study show that omnichannel shopping has passed the tipping point with online grocery shopping on an accelerated path to industry saturation. The first year of research predicted that consumer online food and beverage spend could reach $100 billion by 2025. FMI and Nielsen report that the pace of change and adoption has far outrun initial predictions, where the pervasiveness of online engagement could cut the timeline by as much as half. Source: The Produce News, by: Press Release - http://www.producenews.com/news-dep-menu/test-featured 16 February

PRO Points


5 PRODUCE TRENDS TO WATCH IN 2018 1. Vegetable-Centric Cuisine

Whether they do it for health reasons or personal eating philosophies, convenience or budget, many consumers are looking for ways to incorporate more vegetables into their meals or turning to plant-based diets. They’re substituting traditional center plate items for vegetables—replacing meat with vegetables, like Buffalo cauliflower or jackfruit tacos—or making produce the star of the dish, rather than a supporting character.

2. Colorful Consumption

Nutritionists have been telling us to eat a rainbow of fresh produce for years, and consumers are picking up on just how great that advice is—whether it’s for the health benefits or the wow factor. Vibrantly colored vegetables—like purple cauliflower, purple sweet potatoes, asparagus, and Brussels sprouts—are anticipated to be popular picks as consumers shop for pops of color.

3. Herb Appeal

As consumers experiment with a wider variety of vegetables, they’re using more herbs to try out new and varied flavor profiles. Fresh herbs are an easy way for consumers and chefs alike to use and transform produce items in seemingly infinite ways. Some exotic and uncommon herbs are growing by leaps and bounds: online searches for lemongrass, for example, have gone up by 40% in the last five years and 194% in the last 10. Herbs and fresh produce work hand-in hand to replicate the flavors of regional cuisines.

4. Peruvian Cuisine

Peruvian cuisine has great potential to influence produce sales over the next year and beyond. For one, Peruvian restaurants have been increasingly popping up across the United States over the last few years. Secondly, online searches for Peruvian cuisine have grown by 64% since 2014. Finally, the aji amarillo chili pepper—which is grown all over Peru and a core item in the country’s cuisine—is also gaining popularity. The spicy, fruity, golden-colored pepper is a frequent and hallmark ingredient that’s paired with garlic and red onion in a number of classic Peruvian dishes and sauces. Other chili peppers, like poblanos and habaneros, are also trending, with 8.15% and 10.98% three-year compound annual growth rate (CAGR), respectively.

5. Broth-Based Entrées

Broths—savory liquids made when bones, meats, fish, or vegetables are simmered in water for several hours—have been a part of global cuisines for centuries. But recently, broths have reemerged with a fresh reputation: a versatile, flavorful, nutrient-rich base for a variety of entrées, from soups to noodle dishes and beyond. Online searches for broth are up 75% in the last decade, with vegetable-based broth searches up 85% in the same time span. Broth-based entrées deliver deeply developed flavors, and consumers are experimenting with the many flavor profiles they can infuse into broths. For example, limes and tomatoes are often paired together to give broths a unique tang and fulfilling heartiness. Source: freshspective, by: Gina Garven - http://blog.robinsonfresh.com/produce-trends/new-year-newtrends-5-produce-trends-watch-2018/

PRO Points February 17


NEW PRODUCTS NOW ARRIVING

MEAT

PRODUCE

Item #10684 - Corned Beef Flat Angus Choice Cooked 10% 2/6-8 LBS

Item #30514 - Apples *JIT Gala Organic 88 CT

Item #10685 - Beef Top Round Med Rare Cap Off 2/7 LB AVG

Item #30517 - Celery *JIT Sleeved Organic 30 CT

Item #10686 - Corned Beef Round Cooked 2/7 LB AVG

Item #30518 - Carrots *JIT Jumbo Organic 25 LB

Item #10687 - Pastrami Flat Bottom Round 2/8 LB AVG Item #87508 - Beef Striploin 0x1 Prime Single Local 15 LB AVG Item #92169 - Beef Corned Brisket Raw 120 Seasoned 2/13-17 LB AVG Item #CHB26 - Beef Rib Export Choice CHB 15 LB UP

MISCELLANEOUS Item #30054 - Oil Grapeseed Pet 4/1 GAL Item #65185 - Pan Spray Coating All Purpose 6/21.5 OZ Item #44335 - Dressing French Red Island ZTF 4/1 GAL

18 February

PRO Points

Item #30691 - Tomato *JIT Organic 20 LB Item #30693 - Onion Spanish *JIT Organic 50 LB

BEVERAGE Item #27032 - Water Spring Flat Cap 35/16.9 OZ Item #27988 - Water Spring Flat Cap 48/8 OZ Item #27989 - Water Spring Sport Cap 24/24 OZ Item #94412 - Tea Green Iced Arizona Pet Bottle 20/500 ML


Only available at

Specials will run February 18th through March 17th You Must Purchase Listed Qty on One Invoice to Receive the PRO$avings Price

Amazing Deals Item #83113 Scallop Sea 30/40 Dry Wildcaught 2/5 LB - Buy 2 Cases $119.00/Case

Item #11576 Fries Seasoned Sea Salt, Garlic & Pepper 6/5 LB - Buy 2 Cases $36.00/Case

Item #83000 Bacon Layout SS 18/22 CT 1/15 LB - Buy 3 Cases $39.85/LB

Item #84084 Chicken Awesome Ckd 8PC Brd 1/18 LB - Buy 2 Cases $63.00/Case

Item #92169 Beef Corned Brisket Raw 120 Seasoned 2/13-17 LB - Buy 3 cases $3.25/LB (Available week of 2/27)

Item #56201 Beans Light Red Kidney In Brine 6/10# Cans - Buy 2 cases $21.00/Case

Item #80377 Crab Snow Cluster 8UP 1/30 LB - Buy 3 cases $259.00/Case Item #44666 Mayo Extra Heavy Select Recipe 4/1 GAL - Buy 3 cases $20.75/Case

Item #54384 Liner 56 Gal XHVY Black 1/100 CT - Buy 2 cases $22.00/Case

*PRICES SUBJECT TO CHANGE

PRO Points February 19


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321 East 5th Street | Frederick, MD 21701 | 301-663-3171 | 800-368-2556 | MyFoodPRO.com

PRO Points - Issue 1 - February 2018  

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PRO Points - Issue 1 - February 2018  

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